Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes offer a delightful balance of fluffy texture and a burst of fresh flavors. The creamy ricotta adds richness, while the zesty lemon and juicy blueberries brighten each bite. Perfect for a weekend brunch, these pancakes are not only delicious but also feature wholesome ingredients that cater to a variety of dietary preferences.

Ingredients:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 1/2 cup milk
• 2 large eggs
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Juice of 1 lemon
• 1 cup fresh blueberries
• Butter or oil for cooking
• Maple syrup for serving

Instructions:

1. In a large bowl, whisk together the ricotta cheese, milk, eggs, sugar, lemon zest, and lemon juice until smooth.
2. In another bowl, combine the flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
3. Gently fold in the blueberries, being careful not to overmix.
4. Heat a skillet or griddle over medium heat and add a little butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown.
6. Serve warm with maple syrup.